Deviled Eggs: A Classic Delight for Every Occasion
Deviled eggs are a timeless culinary delight, perfect for various occasions such as holidays, Easter celebrations, potlucks, parties, and gatherings. My go-to deviled eggs recipe embodies simplicity, featuring hard-boiled eggs, mayonnaise, Dijon mustard, vinegar, salt, and pepper. A dash of paprika adds that extra burst of flavor.
These deviled eggs stand out as a healthy snack or appetizer, effortlessly crafted with minimal ingredients that are sure to please most palates.
How to Make Perfect Deviled Eggs:
1. Prepare Hard-Boiled Eggs: Boil the eggs perfectly, avoiding overcooking to prevent the undesirable green tint around the yolk.
2. Assemble the Deviled Eggs: Slice the boiled eggs in half lengthwise, removing the yolk to a bowl. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until creamy.
3. Fill and Garnish: Spoon the deviled egg mixture back into the egg whites. Sprinkle a touch of paprika for an extra devilish flavor.
4. Serve: Arrange the deviled eggs on a serving tray and delight your guests with these savory treats.
Deviled Egg Recipe Flavor Variations:
While the classic deviled egg recipe is a winner, feel free to experiment with various flavor variations. Add ingredients like bacon, chives, shallot, cajun spices, sriracha sauce, jalapeno, goat cheese, or an array of herbs such as dill, basil, and tarragon for unique twists. Get creative and let me know your favorite flavor variations in the comments below. Enjoy the culinary journey!
Ingredients:
6 large eggs
3 tablespoons mayonnaise
paprika, for garnish
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
salt and pepper, to taste
Instructions:
Begin by bringing a pot of water to a boil. Once boiling, reduce the heat to low or turn it off to eliminate bubbles. Using a skimmer, gently place the eggs in the water. Bring the heat back to high and set a timer for 14 minutes.
While the eggs are boiling, prepare an ice water bath. After 14 minutes, transfer the eggs to the ice water bath to cool completely.
Once cooled, peel the eggs, slice them in half lengthwise, and remove the yolks to a bowl. Place the egg whites on a plate.
Mash the yolks with a fork, and add mayonnaise, Dijon mustard, vinegar (1 teaspoon, not tablespoon), salt, and pepper. Stir until the mixture is smooth.
Use a spoon to fill each egg white with a portion of the deviled egg mixture. Sprinkle paprika for a finishing touch.
Cooking Tips:
For an attractive presentation, consider using a piping bag for the yolk mixture.
Opt for Dijon mustard for enhanced flavor; it’s also Whole30 compliant.
Pay attention to vinegar measurements, using 1 teaspoon, not 1 tablespoon. Pickle juice is a suitable alternative for those averse to vinegar.
Store deviled eggs in a sealed container for up to two days, making them ahead for convenience.